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RECir'ES 



FOR THE USE OF 



AN ARTICLE FOR FOOD 

THAT RECEIVED 

TWO PRIZE MEDALS ^.,4 

(From Juries 3 and 4) 




AT THE 



International Exhibition, London, 1862, 

.n~ 
Being Sole Award's gained by anything of the kind. 
It also received Superlative Report of 

" EXCEEDING EXCELLENT FOR FOOD. " 



Maizena is put up in lb. packages, under the "trade 
mark Maizena," with directions on wrappei*, and can be 
had of all grocers and druggists througj^tit the country. 
Wholesale Depot, 166 Fulton Street ^Jiftih- York. 

WM. pURYEA, Sec'y. 

N. B. Parties wiBbing practical inp.truction iti the use of Mai- 
zena, will send name and address, Pud we will send our Catu'er 
to instruct them without cost. A pamphlet containing Recipes 
will be sent by mail to any person soliciting it. 

Entered according to Act of Congress, in the year 1864, by Wm. 
DcBYKA, in the Clerk's oliice of the District Court for the South- 
em District of New York. 




(^V/^'^ 







^^^ ^Tt the /\0v\ 

fircat International E\liil)ition at Hamiiirg, 

JULY, 1863, 

Received the highest Prize Medal for its great 
dehcrtcy as an article of food. 






Fair of tlie New-York State Agricultural Society, 

AtUTICA, NEW -YORK, Sept., 18 3, 

Received both DIPLOMA and MEDAL. 



AT THE 

Pennsylvania State Fair, at Norristown, October 3, 1863, 

Took GJ^old. nVXedal. 

" Maizena"' has also takeu the first premium at the 
American /».s//^?/ie, New-York City; Neiv Jersey 
State Fair, at Trenton, and other places, in every, 
instance where it has been exhibited. 








The "Maizena" having obtained, wherever in- 
troduced, a reputation far above anything of its 
kind, and on all occasions when brought into 
competition with other "Corn Flours," or "Corn 
Starches," having been invariably awarded the 
liighest premium, is now offered to the public with 
confidence that it cannot fail in securing the most 
unqualified approbation. "Maizena" is manufac- 
tured by the Glen Cove Company from the choicest 
" Maize." It therefore is the pertection of all Indian 
Corn productions, in purity, flavor and strength, 
whilst its economy is such as to astonish even the 
^'' ino!>t econoviical.'' 

The Maizena was used in the " Refreshment Room" 
of the Great International Exldbition in London, in 
186-2. Of Puddings alone over 150,000 were sold, 
tlius eviiwiug, as frequently remarked by the daily 
press, how rapidly itvgained in public favor. 

But while "Maizena" thus pre-eminently occu- 
pies the highest position, yet is its price such as to 
place it within the reach of all classes. The price is 
above wheat flour, but tlie same as " Corn Starch," 
though its strength, in power of absorption, is such 



that all who test it cannot fail to j)ei-ceive the great- 
est economy in its use as an article of food, which 
must bringit into universal consumption. 

The following are a few of its excellent qualities 
for which it is so justly celebrated : 

1. It is so easily digested that the most confirmed 
dyspeptic may not only eat heartily of it without 
discomfort, but may, by a partial confinement to its 
use, be ultimately restored to sound health. 

2. Being at oiice extremely palatable, and easily 
flavored, it supplies a choice article of diet, either 
for the gourmand or for the jaded and weakened 
appetite that cannot relish stronger food. 

3. It is especially adapted to the use of children, 
particularly such as are of weak organism and pre- 
disposed to summer complaints, or to derangements 
of the digestive organs. 

4. It is an invaluable aid in the sick room, as well 
as for the aged and infirm, who will find in this 
what they in vain seek for in any other article of 
diet. Its purity and strengthening qualities, together 
with its ease of digestion, all combine to give it a 
deserved preference. 

5. Its superiority as a Summer diet, it being cool- 
ing and soothing in its nature, while at the same 
time it imparts all necessary strength and vigor. 

6. The ease and dispatch with which it can be 
prepared for use, a few minutes being only required 
in cooking most of its combinations. 

As an article of dessert it is largely used in private 
families, and many of the best hotels in this and 
other countries, it being fully equal in nicety of rel- 
ish to the richest pastry, while it is a thousand fold 
more digestible and healthful. It is equally adapted 
to the preparation of the many articles enumerated. 
Directions for making each will be found under 
their appropriate heads. (See Index.) 

Maizena can be used in place of flour to a great 
advantage, in Sauces, Soups and Gravies ; it will be 
found to produce a brighter gloss than flour, and not 
liable to turn acid. (See Directions.) 



?O;,#0 MiiM 



\li 



Maizena. 
Maizena. 
Maizena. 
Maizena. 
Maizena. 
Maizena. 



Maizena Ice Creams. 



.Vanilla, 

.Chocolatf... . • 

.Orange, 

.Strawberry,. 

.Lemon, 

.Pine Apple, . . 



Maizkna. 
Maizena. 
Maizena. 
Maizena. 
Maizena. 
Maizena. 



Maizena Puddings. 



Cup Lemon Pudding, .... 

" Orange " 

" Custard " 

Prince Albert Pudding, 
Plum " 

Chancellor '• • 



Maizena Sponges and Custards. 



Maizena — Strawberry Sponge, 
Maizena.... LemoiV '• 

Maizena Orange " 

Maizena — Charlotte Russe 

Maizena — Baked Custard, 

Maizena.... Boiled " , 

Maizena. . . .Floating Island, .... 
Maizena — Charlotte Fruit 



Maizena Blanc-Mange and Jellies. 



Maizena Blanc-Mange and Syrup,. 

Maizena — " Plain, 

Maizena. . . .Wine Jelly, 

Maizena Orange Jelly, 



Maizena Fondants. 

Maizena — Chocolate, 

Maizena. . . .Lemon, 

Maizena Strawberry, ,. . . . 

Maizena — Orange, 



Maizena Pastry and Cakes. 

Maizena — Sponge Cake, 

Maizena — Sultana " 

Maizena — Pound " 

Maizena — Croquettes, 

Maizena.... Cream Puffs 

Maizena — Spanish " 

Maizena — Omelette Comfits, 

Maizena.... Meringues 

Maizena — Cream Tarts, 

Maizena — Wine Cake, 

Maizena — Chocolate Meringues, 

Maizena — Tipsey Cake, 

Maizena Meringue Tarts, 

Maizena — Pies, 



Glaces Maizena. 

A LA Vanille, 

AU Chocolat, 

A l'Orange , 

A l' Ananas, 

AUX FRAISES 

Au Citron 



Poudings Maizena. 
AU Citron, 

A l'Orange, 

A LA CREME 

AU Prince Albert, , 

AUX POMMES, , . 

AU Chancelier, 

Gateaux de Maizena a la Creme. 
AUX Fraises 

AU CiTKON, 

A L'Orange, 

Charlotte Russe, 

A LA CRKME CUIT AU FOUR 

" " BOUILLI, 

Isle Flotante 

Charlotte de Fruits 

Blanc-Manger et Gelees au Maizena. 

Blanc-Manger au Strop, 

'• au natdrel, 

Geli;:e au ViN, 

" AUX Oranges 

Fondants Maizena. 

AU Chocolat, 

AU Citron 

AUX Fraises, 

A L'ORANGE, 

Gateaux et Patisserie au Maizena. 

Gateaux aux (Eufs, 

" a la sultane, 

' ' americains, 

Croquettes 

Petits Pates a la creme, 

" " a L'ESPANOLE 

Omelettes aux Confitures, 

Meringues a la Crfme, 

TOURTES " " 

Gateaux au Vin,., 

Meringues au Chocolat, 

Gateau des Ivrognes 

TouRTES Meringues, 

TOURTES AMERICAINES 



. RECIPES 

FOK 

PREPARING AND COOKING 

THE VARIOUS DISHES 

Enumerated in the foregoing Bill of Fare. 



No. 1. Maizena Ice Cream. 

Take 2 oz. of Maizeua, mix it smoothly with a 
little cold milk ; place 2 quai-ts of milk on the fire, 
when boiling add the above ; beat briskly, remove it 
from the fire, add 1 lb. fine sugar, 4 eggs, stir well 
together, flavor to taste ; when cold it may be frozen 
the same as other ices. 

To 2 lbs. of preserved fruit of any kind add 2 
quarts of the above cream, the juice of 2 lemons to 
heighten the flavor, rub the whole through a fine 
hair sieve, and to raspberry, or any kind of red 
fruit, add a little cochineal coloring to give a better 
tint. If the preserves are very sweet less sugar 
must be used. 

Chocolate, Orange, Lemon, Vanilla, &c. may be 
prepared from the above cream. 



No. 2. Maizena Lemon Pudding. 

Grate the rind of 2 lemons ; add the juice and rind 
to 6 oz. of sugar, and 3 oz. of Maizena. Stir thiis 
well into some cold water, sufiicient to make it 
smooth. Place 3 pints of milk on the fire ; when 
boiling add the above, stirring all the time until 
it thickens. Bemove it from the lire, and add 1 oz. 
of butter and 6 eggs. Stir again while on the fire, 
taking care not to allow it to bm-n. As soon as it 
becomes thick remove it, and till out some small 
cui)8 or forms — previously dipped in cold water. — 
Place them aside — in one hour they will be fit to 
turn out. Serve with Maizena Sauce, No. 23. 

No. 3. Maizena Orange Pudding. 

Proceed the same as for Lemon Pudding (No. 2) , 
using the rind and juice of oranges instead of lemons. 

No. 4. Maizena Custard Pudding. 

Mix 5 oz. of sugar, 3 eggs, 2 oz. of Maizena, in 
half a pint of cold milk ; place 1 quart of milk on the 
fire, a small piece of cinnamon or the rind of a 
lemon pared thin ; when boiling pour this through 
a sieve, and mix all together ; add a small pinch 
of salt, 1 oz. of butter ; stir it w^ell, and place it 
on the fire again for a short time, stirring all tlie 
while to keep it smooth. This custard can be baked 
or boiled in cups or a dish ; grate a little nutmeg 
on the top before baking. 



10 



No. 5. Maizena Boiled Custard. 

Take the same mixture (No. 4) and place it in a 
stone jar, and stand this into a saucepan of water 
over the fire. Let the water boil, keeping the 
mixture stirred all the time till it becomes thick. 
Add one glass of brandy, and serve in glasses with 
grated nutmeg on the top. 

No. 6. Maizena Plum Pudding. 

Place on the fire 1 quart of milk, a small piece of 
cinnamon , a pinch of salt. Mix 3 oz. of Maizena with 
a little cold milk, 4 eggs, 4 oz. of stale Maizena 
sponge cake, 5 oz. sugar. When the milk boils stir 
in the Maizena over the fire till it becomes thick. 
Remove it from the fire, and add % lb. raisins, 2 oz. 
mixed peel, glass brandy. Fill a dish or form and 
bake. Dust a little sugar on the top before putting 
into the oven. 

No. 7. Maizena Albert Pudding. 

Pour 1 quart of boiling milk on 1 lb. stale Maizena 
sponge cake, the rind of 2 lemons grated, 3 eggs, 
Mi lb. Sultana Raisins, pinch of salt. Butter a form 
and bake it. A few small pieces of butter put on 
the top before placing it in the oven will improve it. 



No. 8. Maizena Chancellor's Pudding. 

Butter a plain form, line it with slices of Maizena 
sponge cake, spread with raspberry jam when in 



11 



the form, proceed with the mixture (No. 6), fill the 
form and steam it ^4 hour. Served with Maizena 



No. 9. Maizena Strawberry Sponge. 

Beat the white of 6 eggs very stiff, add 6 oz. 
sugar; dissolve ^4 oz. isinglass in a glass of wine, 
and the juice of 2 lemons, over the fire; mix 2 oz. 
of strawberry syrup, 2 oz. Maizena ; beat these into 
the eggs ; then add the isinglass, well stirred in. 
Fill small forms or cups and set them aside till 
wanted. Place them on ice in warm weather. 



No. 10. Maizena Orange Sponge. 

Proceed the same as for Strawberry Sponge, only 
using oranges instead of strawberry syrup ; rasp the 
rind of the oranges, and steep it in the wine and 
isinglass. Fill them in cups or forms. 



No. 11. Maizena Floating Island. 

Prepare a Custard (No. 5) , place this into saucers 
or a glass dish. Beat up the whites of 3 eggs very 
stifi"; add 3 oz. of fine sugar and Maizena, in equal 
portions; stir them into the eggs; lay them out on 
buttered tin with a tablespoon, and bake them a 
light color. "When done, place one on each custard, 
and decorate it with red currant jelly. 



12 

No. 12. Maizena Blanc-mange. 

Place on the lire 1 quart of milk, ^4 oz. bitter 
almonds, a small piece of cinnamon, a pinch of salt ; 
chop the almonds fine before putting them into the 
milk ; 6 oz. sugar, 3 oz. Maizena ; mix with a little 
cold milk. Strain the boiling milk on the Maizena, 
stiiTing it well till quite smooth. Place it on the 
fire again, keeping it stiired all the time till it be- 
gins to thicken. Eeniove it from the fire, and fill 
small forms, previously dipped in cold water ; 
in one hour they will be ready to serve ; one glass 
of brandy will much improve it. 

No. 13. Maizena Sponge Cake. 

Beat 10 eggs with % lb. of fine sugar, very light ; 
add 1 lb. of Maizena ; mix it in lightly ; flavor to 
taste. 

No. 14. Maizena Pound Cake. 

Rub 1 lb. butter very light, then add ^ lb. of fine 
sugar ; rub well again ; mix in 8 eggs, add 1^4 lbs. 
Maizena. Flavor with oil of lemon. 

No. 15. Maizena Fruit Pound Cake. 

Proceed the same as for Pound Cake (No. 14), 
only add 1 lb. of mixed fruit, wjth some peel ; bake 
the same. 



13 



No. 16. Maizena Tipsy Cake. 

Cut up either of the Cakes, Nos. 13, 14, or 15. 
Make a syrup of 1 glass of brandy, 1 of wine, 1 of 
water, the rind of a lemon, a little cinnamon and 
cloves ; 6 oz. sugar boiled and strained when hot. 
Steep the cake in, and serve with the Custard 
(No. 5). 

No. 17. Maizena Cream Puffs. 

Place on the fire 1 quart of milk, 1 lb. of butter ; 
when boiling add 1 lb. Maizena, stirred well in 
wWle on the lire until it becomes like a paste. Re- 
move it and work in 18 eggs. Put some lard on 
the fire, and when hot fry the mixture in small 
pieces. When cooked, cut them open and fill with 
Maizena Cream or Blanc-mange. 

No. 18. Maizena Omelette. 

Proceed to make a paste. No. 17. When fried, 
lay some raspberry jam on each ; then cover the 
jam with the Meringue, the same as for Floating 
Island No. 11. Dust a little sugar over them before 
baking ; place them in the oven till a light brown 
color. 

No. 19. Maizena Croquettes. 

Prepare a mixture as No. 17. When cooked, roll 
them in rough sugar and fine almonds, after wash- 
ing them over with a little egg wash. 



14 

No. 20. Maizena Meringue Pies. 

Boil 1 quart of milk with the rind of 1 lemon. Mix 

3 oz. Maizena, V4 pint of cold milk, 6 oz. sugar. 
When the milk boils, add the Maizena ; keep stirring 
until it thickens. Remove it from the fire, and add 

4 yolks, 1 oz. butter, the juice of 2 lemons or oranges, 
1 glass of brandy or wine ; mix these last in well. 

Line a plate or dish with paste very thin, fill it 
with the above, and bake it. When done, spread 
over the top the Meringue (No. 11). Decorate it if 
desired ; dust some fine sugar on the top, and bake 
again a light color. 

No. 21. Maizena Charlotte Russe. 

Prepare a sponge. No. 9, using the yolk of 3 or 4 
eggs, mixed in with the sugar. Line a plain form 
with Maizena Sponge Cake, cut very thin ; as soon 
as the sponge begins to thicken, fill the form and 
place it aside till wanted. In hot weather, place the 
Charlotte on ice. Any flavoring may be used. 

No. 22. Maizena Charlotte witli Fruit. 

Prepare a sponge, No. 21, using a little more 
isinglass, and a small quantity of fine fruit mixed 
in. When the Charlotte is nearly set, then fill the 
form as for others. 

No. 23. Maizena Wine Sauce. 

Place on the fire 1 pint of milk. Mix 1 oz. of 
Maizena in a little cold milk ; 4 oz. sugar. When 



15 



the milk boils mix in the Maizena, add 1 oz. butter, 
1 glass of brandy or wine ; stir over the fire till 
quite smooth. 

No. 24. Maizena TMck Cream. 

Place on the fire 1 quart of Milk. Mix 4 oz. 
Maizena in a little cold milk. When the milk boils, 
add the Maizena, with 2 oz. butter, 6 oz. sugar, 4 
eggs. Mix these well together over the fire, until 
it is quite smooth. Remove it from the fire and 
keep stirring until nearly cold. This cream is for 
filling cream puffs, No. 17. 

No. 25. Maizena Biscuit Pudding. 

Slice or break 4 common biscuits, boil them in 
1 pint of milk with a piece of lemon-peel chopped as 
fine as possible ; to which put 3 oz. of warmed 
butter, 2 oz. Maizena, 2 oz. sugar, and 4 eggs well 
beaten, 1 wineglass of brandy. Bake or boil. 

No. 26. Maizena Bread and Butter 
Pudding. 

Make a custard No. 5 ; butter slices of bread or 
French roll, and soak them for an hour in this 
mixture; then lay them in a dish, sprinkling cur. 
rants between each layer with a little pounded 
sugar. Pour over it more of the custard, and bake. 



16 

No. 27. Maizena Transparent Pudding. 

Beat 8 whites of eggs very stiff, put them into a 
stewpan witli lb. of sugar, Mi lb. butter, 2 oz 
Maizena, and some grated nutmeg. 8et it on the 
tire, and keeping it stirred till it thickens. Bake it in a 
moderate oven. You may add candied orange and 
citron, if you like. 

No. 28. Maizena or Polenta Pudding. 

Mix 8 oz. Maizena. l'^^ pints of milk; let it boil 
till it thickens ; put into it 1 oz. butter, a little salt. 
Bake it 1 ^2 hours. Turn it out of the dish vi^hen 
served. This pudding is very good with meat.. 

No. 29. Maizena Swiss Pudding. 

Mix the Maizena as in the foregoing receipt ; 
wlien it boils, add 1 oz. of butter, V4 lb. of moist 
sugar, the same of Sultana raisins, the grated rind 
of a lemon, 1 oz. candied peel. Mix the whole aU 
together, and bake it 1^ hours. The great recom- 
mendation of this pudding is the absence of eggs. 

No. 30. Maizena Polka Pudding. 

Boil a quart of milk with the rind of a lemon, a 
small pinch of salt : mix 5 oz. Maizena in a little 
cold milk ; when the milk boils take out the lemon- 
skin and add the Maizena, with 1 oz. butter, 2 oz. 
sugar. Boil a few minutes and put into shapes 
which have previously been dipped in cold water. 



17 



No. 31. Maizena Sauce for Polka 
Pudding. 

1 oz. Maizena in a little cold milk ; blend it till 
smooth ; then pour a pint of boiling milk on it. 
Beat the white of 4 eggs in 3 oz. sugar, 1 glass of 
brandy; add this to the sauce, and allow it to 
remain on the fire a short time, stirring all the 
while — remove it and pass it though a sieve. This 
sauce can be served hot or cold, may be flavored 
with any thing to fancy. 

No. 32. Maizena Roux for Soups, 
Sauces and Gravies. 

Place on the fire Mi lb. of butter ; when hot stir in 
Vij lb. Maizena ; allow it to take a little color — then 
remove it and put it aside. Small portions of this 
can be used for thicking soups or gravies instead of 
flour, and will be found far superior. 

No. 33. Rice and Maizena Puddings. 

Boil % lb. rice till tender in either milk or water ; 
when done add ^ lb. Maizena blended in a little 
cold milk to the rice, V4 lb. of butter, 2 quarts of 
boiling milk, 6 or 8 oz. of sugar, 6 eggs and the 
grate of a nutmeg. Place all these in a dish, and 
either bake or boil. This makes a delicious pudding. 
Fruit may be added, if desired. 



18 



No. 34. Maizena College Pudding. 

Blend ^ lb. Maizena in cold milk, then pour a pint 
of boiling milk on it ; beat tbe yolks of 8 eggs in 
the batter, then beat up the 8 whites'' very stiff and 
add them to the above ; mix in lightly. To be boiled 
or baked in a dish or form. 

No. 35. Maizena College Sauce. 

% lb. of sugar, \*i lb. of butter, the juice of 3 
lemons ; place these on the fire to melt. Blend 1 oz. 
Maizena in a little cold water, then pour some boil- 
ing water on it till it turns clear ; add 4 eggs and a 
pint of wine ; mix all together, place it on the fire 
for a few minutes. Do not allow it to boil. 

No. 36. Maizena Cream for Coffee or 
Tea. 

Blend 1 oz. Maizena in % pint of water ; when 
smooth, add ^^ pint of milk, the yolk of 1 egg'; place 
this on the fire, stirring until it begins to thicken. 
Beat briskly, and stand it aside until cold. This 
will be found of great service when cream cannot 
be procured. 

No. 37. The Maizena Reform Pudding. 

Take 4 eggs, weigh them, take equal weight of 
sugar and of butter, 2 oz. Maizena ; half melt the 
butter and beat it to a cream, beat the eggs also, 
and mix them with the butter and sugar, beating 
the whole to a froth. Scald the Maizena in ^-pint 
of milk previously rubbed smooth in a little cold 
milk. Then add these altogether, with a little grated 



19 



nutmeg; beat all well, and pour it into a mould, 
well buttered An hour will boil it. This pudding 
may be baked, if desired. To be eaten with cherry 
or plum sauce. 

No. 38. Maizena Berlin Pudding, 

Mix 4 oz. Maizena in a pint of milk with 3 oz. 
sugar and 1 oz. of butter ; simmer till it begins to 
thicken; beat 5 oz. butter to a cream, add a pinch of 
bait and a piece of a lemon rasped, 6 eggs (the yolks 
and whites beaten seperately till a solid froth) ; mix 
all with the thickened milk the instant before it is 
put into the basin. This pudding may be boiled, 
but it is better baked. 

No. 39. Maizena Carrot Pudding. 

Proceed as above, adding a carrot well boiled and 
passed through a sieve , use 2 oz. more sugar. This 
pudding should be baked. 

No. 40. Maizena Pumpkin Pudding. 

Proceed the same as for carrot pudding, using 
pumpkin well boiled and drained dry and passed 
through a sieve. 

No. 41. Maizena and Grround Rice 
Pudding. 

Mix 3 oz. of ground rice and 3 oz. of Maizena with 
^-pint of cold milk ; when beaten into a paste put it 
into a quart of warm milk and keep it simmering for 
10 minutes ; then add to it 2 oz. butter, the yolks of 
6 eggs with the whites of 3, whip all together ; then 



20 



add 6 oz. of fine sugar, and flavor it with almond or 
lemon ; 1 glass of brandy. Put this into a dish and 
bake % of an hour. This pudding may be baked in 
small cups. 

No. 42. Maizena Rector's Pudding. 

Take ^ lb. of marrow and % lb. of suet, with the 
same quantity of bread-crumbs, 3 oz. of Maizena, 
made into a thick batter with new milk ; then 
take the yolks of 5 eggs with the whites of 2 and 
beat them up in a glass of brandy ; mix all the in- 
gredients together, seasoning it with a very little 
salt and sugar to taste. Either boil it for 2 or 3 
hours in a floured cloth or put it into a mould and 
bake it in a slow oven until thoroughly done. 
When taken out stick it all over with blauched al- 
monds, and serve. 

No. 43. Maizena Black Cap Pudding. 

Rub 4 oz. Maizena smooth into a pint of milk ; 
place it over the fire till it thickens, stir in 3 oz. of 
butter; when cold add the yolks of 5 eggs beaten, 
and % lb. of currants washed and picked, lay them 
at the bottom of a well-buttered form or basin, put 
the batter into the form, cover it tight, and plunge 
it into boiling water — the currants downward, that 
they may stick to the bottom and thus form the 
black cap. 

No. 44. Maizena Snow Padding. 

Very good puddings may be made without eggs, 
but thej should have longer boiling or baking than 



21 



puddings with eggs, a pinch of soda will give light- 
ness; 2 large spoonsful of snow will supply the 
place of 1 egg and make a pudding equally good. 
This is a useful piece of information, as snow gen- 
erally falls in the season when eggs are dear ; the 
sooner it is used after it falls the better. 

Blend 3 oz. Maizena in a Va pint of milk ; place 
on the fire V2 pint, when boiling add the Maizena 
and 5 oz. of sugar and the rasped rind of a lemon, 1 
glass of wine, 1 oz. of butter, 3 tablespoonsful of 
snow — mix these alj. together and bake them, dust- 
ing a little sugar on the top before placing them in 
the oven. 

No. 45. Maizena and Rice Pudding, 
Boiled. 

Soak a V4 lb. of rice in water half an hour, when 
soaked add 2 oz. Maizena, mix well together and 
then tie it up in a cloth — leaving room for it to swell 
— 8 oz. of raisins may be added ; boil it two hours, 
then turn it out and sei"ve with Maizena sauce. This 
is a very cheap pudding. 

No. 46. Maizena Lemon Cakes. 

Take 1 lb. of flour, 1% lbs. Maizena, mix them to- 
gether, then work % lb. of butter into the flour and 
Maizena, adding 1 ^. lbs. of fine sugar, a few drops 
of the oil of lemon or the rasped rind of a green 
lemon, 4 or five eggs, and suflicient milk to make it 
into a stiff", clear dough ; roll it out to the thickness 
of a V2 inch ; cut them out with a round cutter, and 



22 



before placing them on pans to bake, dust the cakes 
over with sugar ; bake them in a moderate oven. 

No. 47. Maizena Orange Biscuit. 

Proceed the same as for lemon, only using the 
rasped rind of 2 oranges intead of lemons. 

For further instructions for the use of Maizena, 
apjily at the w^holesale depot, 166 Fulton Street, 
Nctr- York. 

B. a. MAETIN, Caterer 

Duri/ea's Maizena Departmeiit. 



CERTIFICATES 

From American and English Medical Men and Chemists. 



Duryea's Maizena. — As an article of food under 
the different modes of preparation specified, it affords 
many delicate, nourishing, attractive and palatable 
dishes. It is especially adapted to the use of inva- 
lids; its solubility indicating that it will be easily 
assimilated by deranged organs, which would reject 
other forms of vegetable diet, and it may be sub- 
stituted for sago, arrow root, and other such like 
bodies with advantage. A. A. HAYES, M.D., 

Consulting Chemist, State Assai/er. 

16 Boylaton St. Boston, July 29, 1859. 

N. B. To protect ourselves and the public against a 
fraudulent use of our Trade Mark "Maizena," by com- 
peting manufacturers, the following scientific examina- 
tions were solicited : 

BOSTON, July 29, 1859. 

W. DuRYEA, Esq. — Dear Sir: I have examined 
the three packages you brought me, and find that 
the one marked " Pure Corn Starch " consists 



23 



wholly of "Potato Starch," while " Duryeas' Re- 
lined Maizena" is wholly derived from ''Indian 
Corn," and is quite pure. 

I have examined Duryeas' " Maizena," and have 
made use of it in my family as food, and find it to be 
a very pure and delicate preparation of the White 
Indian Corn, suitable for the use of invalids and for 
young children, as well as for femily use, in making 
quickly a delicate pudding. 

I would recommend your Maizena as a pure and 
wholesome article of food. 

EespectfuUy, your obd't servant, 

CHARLES T. JACKSON, M.D. 

State Assayer, 



The following is the result of a scientific exam- 
ination by Drs. Jackson and Hayes, both of Boston, 
of samples of Maizena and Corn Starch : 

Resnlts of a Chemical and Microscopical Exam- 
ination of Samples of Maizena and one of Coi'u 
Starch, an found in the Market. 

Original Corn Starch — Pure Corn Starch. 
— This sample presented unmixed potato starch, 
with the usual characters of this kind of starch. 
Not a granule of Corn Starch could be found in it. — 
Its sp. gr. 1.454. 

Duryeas' Refined Maizena. — A large number 
of observations proved this sample to be composed 
wholly of the amylaceous part of the most delicate 
variety of Maize in fine well marked gi-anules. 
These differ in chemical and optical characters from 
either of the above named, or any other samples 
found in the market. — Sp. gr. 1.484. 



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014 359 823 8 

REPOKT BY DR. LANKESTER. 

8 Saville-rovv, W., London, Eng. ? 
March 11, 1863. 5 

This is to certify that I have examined microscop- 
ically and chemically several specimens of Duryeas' 
Maizena, purchased in London, and I am able to say 
that it consists entirely of the farina of the Maize or 
Indian Corn, and that it is remarkably uniform in 
its quality and character, and free from all impuri- 
ties. This preparation possesses in a high degree 
the dietetical qualities of the best kinds of food, and 
I attribute its excellence to the fact of its being ex- 
clusively prepared from Maize grown in America. 
I can confidently reconmiend this prepai'ation as an 
article of diet for invalids or children. 

EDWIN LANKESTER, M.D. 
Superintendent of the Food Collection^ South Ken- 
sington. 



DURYEAS' "SATIN GLOSS STARCH" 

Has never failed to receive the highest award 
when placed in competition with other Starches, 
after a thorough test by disinterested judges. It 
therefore stands commended to the public as the 
best article of its kind in the world without any 
comments of the manufacturer. 

Directions for Use. — Dissolve thoroughly in a little 
cold water ; add hot water until of proper consistency, 
stirring briskly and boil until clear, when it will be 
ready for use. To make the linen unusually stiff, wipe 
it when ironiug with unboiled starch, and iron while 
wet. If the linen should be soiled by the iron an appli- 
cation of unboiled starch to the stain will remove it more 
neatly than it can be done with clear water. 



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